chefs’ guide to procuring local food · chefs’ guide to procuring local food . every person has...
TRANSCRIPT
CHEFS’ GUIDE TO PROCURING LOCAL FOOD
EVERY PERSON HAS ONE THING
IN COMMON
GIVING THE PEOPLE WHAT
THEY WANT
THEY EAT AT LEAST ONCE A DAY…
BUT MORE LIKELY THREE,
FOUR, OR FIVE TIMES A DAY.
WHY BUY LOCAL?
Better quality
Increased value
Higher price
The average culinary tourist spends double that of a generic tourist, and triple on fine dining. Ryerson University
Artisanal production done within the region, incorporating local ingredients
(e.g. craft beers, bread, chocolate)
Ingredients from the macro-region: within a region, province, or state
Ingredients from the micro-region: within a sub-region or community
DEFINING “LOCAL”
WHY BUY LOCAL?
• Better quality produce • Maintain local heritage
• Utilize unique varietals • Increase revenue • Contribute to the local
economy
WHY BUY LOCAL?
WHO BENEFITS?
Farmer
Community
Restaurant
Chef
Server
Guest
THE PEOPLE HAVE SPOKEN… …and they are hungry for local food! While trend forecasters, the media, and chefs may not all agree on the hottest place to eat, they do agree that local, artisanal food – food that celebrates provenance, culture, and farmland – is once again what diners are looking for.
GIVING THE PEOPLE WHAT
THEY WANT GETTING STARTED
MAKE A FARMER-CHEF CONNECTION Why?
• Eliminate uncertainties
• Guarantee product
• Lock in pricing
• Increase availability
When?
• Late autumn / early winter
• Later in day
What?
• New products
• Unique items • Custom
orders • Delivery /
distribution
FIND YOUR FARMERS
• Farmers’ markets • Regional directories
• Visit a farm in person
• Network with chefs & farmers
• Local culinary festivals & events
START THE CONVERSATION • Size / Capacity • Growing season
• Desired quantity & quality
• Distribution & delivery
• Price & payment system
• Menu planning
• Lead-time
• Establish communication lines
THE KINK IN OUR LOCAL FOOD CHAIN
There’s no ignoring that it becomes more di!cult to source locally when the cold weather comes. It’s all about the preparation:
• Plan ahead • Preserving • Cold storage – it’s science! • Greenhouses • Year-round products • The chalkboard menu
ADMINISTRATION
Set up payment system
Pay on time!
Return calls and emails
Give feedback
GIVING FEEDBACK
Better products and relationships
Trust
Open communication
Feedback Yield Quality Price Delivery/Packaging
GIVING THE PEOPLE WHAT
THEY WANT THE TRUE COST OF LOCAL
RECIPE COSTING
Assumption:
local products
=
$$$
RECIPE COSTING – INDUSTRIAL CHEESEBURGER Quantity Unit Item Price per Unit Subtotal
0.25 oz Lettuce $0.05 $0.01
1 oz Tomato $0.05 $0.05
0.75 oz Onion $0.02 $0.01
0.5 oz Cheese $0.30 $0.15
8 oz Ground Beef $0.14 $1.12
1 each Bun $0.24 $0.24
Portion Cost $1.58
Max Food Cost %
32%
Min. Menu Price
$5.06
RECIPE COSTING – LOCALLY SOURCED CHEESEBURGER Quantity Unit Item Price per Unit Subtotal
0.25 oz Lettuce $0.30 $0.07
1 oz Tomato $0.19 $0.19
0.75 oz Onion $0.05 $0.04
0.5 oz Cheese $0.50 $0.25
8 oz Ground Beef $0.19 $1.50
1 each Bun $0.24 $0.24
Portion Cost $2.29
Max Food Cost %
32%
Min. Menu Price
$7.33
RECIPE COSTING: COMPARISON
Industrial Cheeseburger
Locally Sourced Cheeseburger
Portion Cost $1.58
Max Food Cost % 32%
Min. Menu Price $5.06
Portion Cost $2.29
Max Food Cost % 32%
Min. Menu Price $7.33
GIVING THE PEOPLE WHAT
THEY WANT
WORKING WITH LOCAL PRODUCERS?
YOU HAVE PERMISSION TO
SHOW OFF!
NOW THAT YOU’RE SOURCING LOCALLY… SHOW IT OFF!
Visual Verbal Special events
VISUAL PROMOTION
Producer promotion
In-house: menu, specials, chalkboard, inserts, pamphlets
Online: website, social media
Participation in regional programs
ie. Acadie Gourmet
VERBAL PROMOTION
Tell stories
Involve servers
Training
SPECIAL EVENTS
Special Events
Profitable
New customers Publicity
Promotion
Chef / harvest dinners
Special menu
Guest farmers
Food festivals
GIVING THE PEOPLE WHAT
THEY WANT QUESTIONS?
THANK YOU!
growfoodtourism.com
#GrowFoodTourism
Rebecca Mackenzie Executive Director
@canadaculinary
(416) 644-3601